Microsoft Word - Learner_BSBSUS201 Participate in EnvirSustainable WPractices ASSESSMENT1-SITXFSA002 Participate in safe food handling practices. Learner ID Learner Name Leaner Contact Detail (email)...

1st assessment


Microsoft Word - Learner_BSBSUS201 Participate in EnvirSustainable WPractices ASSESSMENT1-SITXFSA002 Participate in safe food handling practices. Learner ID Learner Name Leaner Contact Detail (email) Unit Code and Name SITXFSA002 Participate in safe food handling practices Assessment Title Written Task Trainer Ivan Torres Assessor Soosanna Lee Note: Plagiarism/Cheating is a serious offence. If a learner is found plagiarising/cheating, it may result in a penalty of suspension/cancellation of learner’s enrolment. In submitting their work, learners must be aware of college’s Plagiarism and Academic Misconduct Policy available in student handbook, college’s website and administration. Declaration of Originality By submitting this assignment for assessment, I acknowledge and agree that: · This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct Policy. I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties attached to being found guilty of committing such offence · No part of this assessment task/work has been copied from any other source without acknowledgement of the source · No part of this assessment task/work has been written by any other person, except to the extent of team and/or group work as defined in the unit/assessment task · A copy of the original assessment task/work is retained by me and that I may be required to submit the original assignment to the trainer/assessor upon request · The trainer/assessor may, for the purpose of assessing this assessment task/work: · Provide a copy of this assignment to another member of the faculty for review and feedback; and/or · Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism checking service provider may then retain a copy of this assessment task/work on its database for the purpose of future plagiarism checking. Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and may delay the assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy. Learner’s Signature: Date of completion: **By signing here, I declare that this assessment is my own work and read and understand the information provided above. Assessment Task: Written Task Due Date: Outcomes Assessed: Performance Criteria: 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 4.1, 4.2, 5.1, 5.2, 5.3, 5.4, 5.5, 6.1, 6.2 Performance Evidence, Knowledge Evidence, Foundation Skills Addresses some elements of required skills and knowledge as shown in the Assessment Matrix Description: This assessment requires you to do the following. · You must answer all questions satisfactorily to achieve competency in the unit. · You are to provide answers to each of the questions in MS Word or similar word processing tools. Your document should be professionally formatted with question retyped and answered. Alternative method: Handwritten. · Re-assessment: If you do not achieve the required standard, you will be given the opportunity to be reassessed by our Assessor. Arrangements will be made on an individual basis. If you are deemed to be NS (Not Satisfactory), your assessor will either ask specie questions orally, and record them with you using the supplementary evidence sheet or you will be asked to resubmit your responses in full. · Your trainer will observe your/your team’s performance and will record outcome in Record of UNIT Outcome. · While your analysis will be drawn from the case, straight copy and paste from Learner Guide or WEB will not be acceptable. A good analysis should be based on your understanding on the context of the case, underlying issues and exploration of these issues supported by factual information. · Questions may be required to provide descriptive and detailed answer with at least a paragraph (5‐6 lines) as a minimum covering each issue/discussion. One‐line answers will not be sufficient. Ensure that you demonstrate your understanding of the case and provide supporting discussion and your own thoughts/understanding of the issues/questions. Note: If you submit any incorrect answers, the answer section will be highlighted, and you will see the comments on the next incorrect answers. You must resubmit the assessment with rectified answers as requested by your trainer. Submission Guidelines · Completed this assessment 1- Written Assessment. · Ensure that the task/work is submitted along with an “Assignment Cover Sheet”. Assessment criteria The following assessment criteria will be used for marking this assessment task. Ensure that you have addressed all of the criteria in your work. · Test completed in presence of an assessor. · All the questions are attempted and answered. · Answers are consistent with model answers. 1. Safe Food Australia is a guide to the three mandatory food safety standards. Describe these standards in your own understanding; https://www.foodstandards.gov.au/foodsafety/standards/Pages/Safe-Food-Australia-%E2%80%93-A-guide-to-the-Food-Safety-Standards.aspx 1) Food Standard 3.1.1 2) Food Standard 3.2.2 3) Food Standard 3.2.3 2. What is Food Safety Program 3.2.1? Briefly describe the standard in your own words below; 3. Explain why a Food Safety Program is important and what it must contain to be an effective guide for food safety. 4. Outline the key legislations and codes that underpin and ensure food safety in your state (State legislation)? https://www.vincent.wa.gov.au/Profiles/vincent/Assets/ClientData/Document-Centre/Policy/Community/Health/3.8.10_Food_Act_2008.pdf https://www.legislation.wa.gov.au/legislation/prod/filestore.nsf/FileURL/mrdoc_43727.pdf/$FILE/Food%20Regulations%202009%20-%20%5B02-f0-00%5D.pdf?OpenElement · The Food Act 2008 · The food Regulations 2009 5. Describe at least three (3) consequences of failure to observe food safety policies and procedures. 6. Describe the following as per the definitions provided in the Australia New Zealand Food Standards Code Contaminant Contamination Hazard 7. What is HACCP? List seven key principles of HACCP for food safety. 8. Describe the following in your own understanding; 1) Critical Control Points 2) Critical Limits 3) Critical Control Monitoring 4) Corrective Action 9. Describe five food safety monitoring techniques that can be used to monitor food hazards and detecting biological contaminations. 10. Describe methods to ensure the safety of food served and sold to customers in accordance with HACCP guidelines. 11. Describe how you would calibrate, use, and clean a temperature probe; and how you will identify faults in the probe. 12. Describe strategies to prepare and serve safe foods to the following high‐risk customer groups 1) Children or babies 2) Pregnant women 3) Aged persons 4) People with immune deficiencies or allergies 5) Unwell persons 13. Describe how to select food storage conditions for specific food type. 1) Where and how would you store each of the following food types? Dairy – Dried Goods – Eggs – Frozen Goods Fruit and Vegetables – Meat and Seafood - 2) Why is it important to select the correct storage conditions for the food being stored? 14. Store food at controlled temperatures. 1) What are the key principles of temperature control in relation to food safety? 2) What are some of the requirements of keeping frozen foods frozen? 15. How to use cooling and heating processes that support biological safety of food? 1) What is the 4-hour/2-hour rule? 2) What methods can you use to cool food? 3) What guidelines should you follow when heating food? 16. Describe how to store, display and provide single use items so they are protected from damage and contamination and identify instructions for items intended for single use. 1) Which single-use items are used in your organisation? What are their instructions for use? 2) Which general guidelines should you follow when handling single use items? 17. Describe how to use appropriate containers and prevent accumulation of garbage and recycled matter. 1) Why is it important to manage garbage and recycled matter? 2) How do you manage different types of waste in your workplace? 3) Which waste management procedures are in place in your organisation? 18. Describe how to measure within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation. 1) What steps can be taken to ensure that food handling areas are free from animals and pests? 2) What signs might alert you to the presence of the following pests and animals? 3) In your own job role, what would you do if you suspected the presence of animals or pests on the premises? 19. Describe how to describe the disposal process for waste, including keeping foodstuffs separate before disposal. 1) Which foods may be necessary to dispose? 2) How might food for disposal be dealt with? 3) In your own organisation, where do you store food for disposal before it is disposed? How do you prevent contamination of foods that will be consumed? 20. What may be involved in disposing of food promptly? 21. What are the Methods to ensure the safety of food served and sold to customers? 22. Describe proper practice to clean and sanitise equipment, surfaces and utensils. 1) What guidelines do you follow to clean the following from equipment, surfaces and utensils? · Dirt · Food waste · Grease · Pest waste. 2) How would you clean and sanitise the following? 1. Chopping board used to prepare raw poultry 2. Metal spoon used for stirring and serving hot dishes 3. Knives used for a variety of purposes 4. Food preparation surfaces. END TASK SIT30816 Certificate III in Commercial Cookery | SITXFSA002 Participate in safe food handling practices. Assessment 1 | V 3.0 | Jan 2021 Page 1 of 2 Keystone College of Business and Technology (KCBT) Provider Code: 41183 | CRICOS Provider Code: 03425F